How to Make Roasted Chickpeas

Roasted chickpeas are a hot property among Internet food writers, The Kitchn's Sarah Rae Trover points out. And for good reason -- roasted chickpeas are healthy, toasty, crunchy snacks that will take on a near-infinite variety of seasonings. Once you have the basic recipe down, you can make roasted chickpeas that are spicy and smoky, sweet and laced with cinnamon, or elegantly herbaceous.

Things You'll Need

  • Mixing bowl
  • Cookie sheet
  • Cooked chickpeas (canned are fine)
  • Olive oil or vegetable oil
  • Seasonings
  • Salt and pepper
  • Lemon juice
  • Spatula

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Toss 2 cups cooked, rinsed chickpeas with up to 3 tbsp. oil of your choice. "New York Times" food columnist Mark Bittman uses 3 tbsp. oil in his recipe, but the Kitchn staff prefers dry-roasted chickpeas with no added oil.

  2. Season your chickpeas. A good basic seasoning might be salt, pepper, garlic powder, lemon juice and cumin. Start with light seasonings, then taste a chickpea and adjust. Remember that the chickpeas' flavors will concentrate during roasting, so err on the side of salting lightly. You can always add more to the final product.

  3. Spread chickpeas in a single layer on the cookie sheet and bake for 15 to 20 minutes, stirring occasionally, until chickpeas are golden brown. Cool, taste and add seasoning as needed.

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